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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

Name: Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Price: 91.27 USD
Availability: InStock
Rating: 4.8 (599 reviews)

4.8 of 5 Stars: Cooking Education & Reference - Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

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Book Synopsis:

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."

The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.

With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).

The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.

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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated Book is the ultimate culinary companion for professional chefs and passionate home cooks. Since its first publication in 1938, this comprehensive resource has been the go-to guide for all things related to cooking. With encyclopedic entries covering cooking techniques, ingredients, recipes, equipment, food histories, and culinary biographies, Larousse Gastronomique is a must-have for anyone serious about the art of cooking.

Julia Child, the renowned chef and author, once proclaimed Larousse Gastronomique as the only reference book she would need in her library. That's how invaluable this book is in the culinary world. The latest edition has undergone a complete revision to incorporate the significant changes that have revolutionized the way we cook. From sous-vide cooking to molecular gastronomy, this updated version includes all the modern technological methods that have reshaped the culinary landscape.

What sets this edition of Larousse Gastronomique apart is its stunning visual appeal. The addition of color ingredient-identification photographs gives the book a fresh and elegant look. As you explore its pages, you'll also find over 400 reportage photos, taking you behind the scenes of upscale restaurants worldwide. Discover the inner workings of kitchens where extraordinary food creations come to life.

Delve into the fascinating lives of culinary pioneers with the inclusion of dozens of new biographies. Learn about the influential figures who have left their mark on the food world, including Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and of course, Julia Child herself. These captivating stories add depth to your culinary journey.

With its encyclopedic format, Larousse Gastronomique is incredibly user-friendly. Whether you want to explore roasting techniques, classic French sauces, Italian cheeses, or even the science behind caramelization, this book seamlessly guides you from one topic to another. An extensive index at the end makes it simple to find the perfect recipe for any ingredient or type of dish from cuisines around the world.

Don't miss out on the latest edition of Larousse Gastronomique. With its unparalleled depth and breadth of information, from traditional favorites to cutting-edge techniques, this book is an indispensable resource for every cook. Take your culinary skills to new heights and unleash your creativity in the kitchen.

Ready to expand your culinary repertoire? Get your copy of Larousse Gastronomique today and embark on a gastronomic adventure like no other. Order now.

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